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Wednesday, October 26, 2011

Fall Dinner Get Together

Christie and I hosted a girl's night last Thursday. Since we've been traveling so much this semester, we don't get to see our Columbia friends a lot. The weather was starting to get a little chilly so I thought it was the perfect opportunity to try out a Pintrist soup I've been eyeing. Everyone liked it and I almost felt guilty because it was SO easy! I dumped everything in the crockpot in the morning and it was ready for company at night.

Easy Crockpot Potato Soup

1 30oz bag of frozen shredded has browns

3 14oz cans of chicken broth

1 can of cream of chicken soup {GF variety worked great!}

1/2 cup onion, chopped

1/4 tsp ground pepper

1 pkg. cream cheese {I used 1/3 fat--I red fat free won't melt}

In crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. {the soup wasn't as smooth as I liked, so I put some in the blender until smooth}
Serve with cheese, sour cream, crumbled bacon, and green onions.